How To Make Pan-fried sea bass with puttanesca sauce & celeriac chips
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Serves:
Ingredients
- 4 sea bass fillets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1/2 cup pitted black olives, sliced
- 2 tbsp capers
- 1/2 tsp red chili flakes
- 1 tbsp fresh parsley, chopped
- 2 celeriac roots, peeled and cut into thin chips
- Vegetable oil for frying
Instructions
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Season the sea bass fillets with salt and pepper on both sides.
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In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the sea bass fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
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In the same skillet, add another tbsp of olive oil and sauté the diced onion and minced garlic until softened and fragrant.
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Add the diced tomatoes, black olives, capers, and red chili flakes to the skillet. Simmer for 10-15 minutes until the sauce has thickened slightly.
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While the sauce is simmering, heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the celeriac chips in batches until golden brown and crispy. Remove from the oil and drain on paper towels.
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Serve the pan-fried sea bass fillets with the puttanesca sauce and sprinkle with fresh parsley. Serve the celeriac chips on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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